Vegetable frittata

Vegetable frittata

Directions
Beat 8 eggs, 1 cup milk, chopped parsley, and salt and pepper.
In a food processor chop an onion or shallot finely, and 2 cloves garlic, and then add 2 slices wholemeal bread and finely crumb into a combined mixture. Add 2 cups leftover cooked vegetables eg broccoli, cauliflower, beans, potato, carrots etc. Add in herbs for taste (eg parsley).
Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes. Allow to cool, then slice.